Wow, thanks for all the recipes, everyone. I will try every one of them, hopefully. I love having different varieties of salsa to eat all winter. My tomato yield this year has been really low, and I've only been able to make eight pints so far. I usually make 75-150 pints, sometimes even more. But I'm afraid this year I'm just not going to get enough tomatoes. By the time my plants got any size on them this summer, the temps were so high, they quit producing. Now I'm just trying to water them enough to keep them alive for fall tomatoes. CcecilM, Your recipe sounds so yummy. I used to make one very similar to this and loved it, but lost my recipe years ago and could never find it. This sounds like one they used to serve at a Mexican restaurant I loved as a kid called Pick's Hot Tamales. I also like a little sugar in my salsa. I can't wait to try it! Thank you! Jessaka, Thanks for TWO recipes. Mimi's recipe sounds like one I will love. I LOVE Habaneros, my favorite peppers. I can't use them in DH's salsa as he can't take the heat. If I hot water bath this recipe instead of pressure can it, do you think tripling the vinegar will be enough to keep it safe? I don't have a pressure cooker. Ilene, I had seen Annie's recipe for the Pace type salsa on the Harvest forum. I asked DH if he wanted me to make that one, since he likes Pace picante sauce. I'm going to make this recipe for him. I don't care for Pace salsa, but it's DH's favorite store bought brand. That's the one I referred to above as "made in New York City", LOL, even though it's not. I also know what you mean about how militant they are talking about canning procedures on the Harvest forum. But you know, that's good because they won't be poisoning anyone with improper canning procedures. I always worry about that, even though I'm extremely careful with everything I can. I don't boil my jars (do the flats and lids though), but run the jars through the dishwasher and leave them on the heat cycle until I'm ready to use them. Then process for 15 minutes in the HWB canner. Susan, I will have to try the Sam's black bean and corn salsa. I LOVE cilantro too. I put up a bushel of corn on the cob in the freezer this year, and have been thinking about making some corn/black bean salsa (fresh, not canned) out of some of it. I saw a recipe for a Southwest salsa that sounded great while I was searching the Internet looking for salsa recipes. Have you ever eaten at Joe T. Garcia's restaurant in Ft. Worth, down by the stockyards? Yummmy, it's my favorite Mexican restaurant in the whole world. They only serve two entrees, enchiladas or fajitas, and are world renowned for their food. It's the greatest (and I even like their salsa they sell in stores)! Well, since I don't have a recipe to add to this thread, I will add my best time saving tip. When I make salsa - in past years when I've had plenty of tomatoes - I cook my salsa in my electricity turkey roaster. This works so well, and it yields about 30 pints in one batch. It also leaves the stove top for the canner, and extra pots of boiling water. I love using the roaster for making salsa! Dawna

Used the slow morning (snow day) as an opportunity to try these. Yum Yum!! DH said, "Do not lose that recipe"! Mine look just like the picture above, and they are moist & flavorful. I had to hunt down my dk. corn syrup & powdered milk from the back of the cupboard, and messing up the food processor to puree the orange zest & raisins was more effort than I want to go through on a typical weekday morning. BUT the results of this recipe was more than worth the work. Wonderful with morning coffee, and I can't wait to have another with tea this afternoon after I'm done shoveling. Thanks, Sue, for sharing this one!

Hmm can we add our recipes for today to this link instead of starting a new one? Pennsylvania Vegetable Marketing & Research Program had a contest where people submitted their veggie recipes. This is one of the finalists. Dressed Up Green Beans 1 lb Snap Beans; fresh, green and yellow, trimmed 1 1/2 c sliced Mushrooms 2 T Green Onions, chopped 2 T Butter 2 T Savory, fresh, minced 2 T Parsley minced 1 T Lemon Juice 1 T Cider Vinegar 1 T Vegetable Oil 1 tsp Sugar 1 tsp Salt 1/8 tsp Pepper 4 Bacon Strips cooked and crumbled Place the beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil, cover and steam for 7 to 9 minutes or until crisp-tender. In a large skillet, saute mushrooms and onion in butter until tender. Remove from heat, stir in savory, parsley, lemon juice, vinegar, oil, sugar, salt and fresh pepper. Add beans and toss to coat. Sprinkle with bacon. Serves 4 _____________________________ Here is a link that might be useful: Pennsylvania Veggie Recipes

Wow...I didn't even know this forum was here! I've been living in the kitchen & building forums. I raised 4 kids & a husband in the 'wilds' of Alaska. We're empty nesters now but I still like to cook in bulk & freeze. Having 4 kids I cooked a lot :) Baked & baked some more. I don't bake anymore & I do miss it but I sure don't need it! :) Anyway, I'd like to join in on the fun & share a few recipes. Thank you, everyone, for such great ideas! I even took a picture of it last year so I'll put it at the bottom. EDAMAME SALAD This is a very easy salad that is so colorful, fresh & low carb. 2 bags shelled Edamame, (soybeans) cooked according to package directions, run cold water over to stop cooking. Note: You can buy shelled Edamame in the freezer section Toasted sesame seeds, if desired Roasted slivered almonds Fresh Italian flat leaf parsley Red bell peppers, diced for color contrast Small cubes of cheese (Habanera Jack, etc.) Grape tomatoes Vinaigrette dressing of choice (I use Balsamic vinegar & Extra-virgin olive oil.) Option: Add some smoked salmon for a more main dish salad Mix all ingredients except nuts & chill. Add nuts just before serving.